Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-AWKQHD
PREMISES NAME
SFU Tim Hortons #67357		Tel: (604) 291-5505
Fax:
PREMISES ADDRESS
8888 University Dr
Burnaby, BC V5A 1S6		INSPECTION DATE
March 5, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Tejpal Kailley		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Back of house (BOH) sliding door cooler (Pepsi branded) unable to maintain contents <4 degrees C.
Package of roast beef 7 degrees C internal. ambient temperature 10 degrees C
All other products were non potentially hazardous

Also, far left dairy dispenser measured 10 degrees C.
Corrective Action(s): Roast beef moved to working cooler. Do not use this cooler unit for storing potentially hazardous foods until it has been repaired.

Dairy dispenser's contents discarded. do not use this unit until it has been repaired
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

=FOH and BOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (4C), sliding door cooler (4C), display cooler (3C), prep cooler (1C) , undercounter coolers (2C and 1C), and dispensers (4C) measured < 4 degrees C
=walk-in freezer (-18C), upright freezer (-7C), and triple door freezer (-9C)
=Chili hot holding (69C), egg patty drawer hot holding (73C), and chicken strip hot holding (72C) measured > 60 degrees C
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS
=General sanitation was satisfactory at the time of inspection
=No evidence of pest activity noted at the time of inspection
=Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.
=Permit posted in a conspicuous location